Keema Yakhni Pulao

Heat oil and ghee in a pressure cooker. Temper with red chilies, bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.

Add the onion and fry till light brown.

Add the ginger-garlic paste and fry till the raw smell is gone.

Now add the keema and all the dry spices. Mix well and cook on a medium flame till dry.

Add the rice and saute for 2 minutes.

Then add the stock, green chilies and saffron.

Pressure cook for 2 whistles. When cool enough, fluff it up and garnish with coriander leaves and fried onions.

Serve with raita and salad.